Shrimp tabbouleh

10/16/2003

1 cup bulgur

1 sweet onion, chopped

5 ripe tomatoes, chopped

1 large cucumber, chopped

1/2 cup fresh mint, finely chopped

1/4 cup fresh parsley, finely chopped

1/4 cup lemon juice

1 teaspoon lemon zest (optional)

1/3 to 1/2 cup olive oilFreshly ground black pepper

1 pound cooked shrimp, shelled, or whole cooked mussels

Salt (optional)

Mint leaves for garnish

1. Cover the bulgur with water and let stand for at least one hour, until it has softened. The grains will swell, so add more water when necessary.

2. When the bulgur is soft, yet chewy, drain and place in a clean dish towel to squeeze it dry.

3. Place in a nonreactive bowl and add onion, tomatoes, cucumber, mint, parsley, lemon juice, lemon zest, if using, oil, and pepper.

4. Just before serving, add the shrimp or mussels. Add salt to taste, if desired. Garnish with mint leaves.

From "The New Legal Sea Foods Cookbook"